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Seppankizhangu Varuval | Arbi Roast | Taro Root Recipe

Delicious seppankizhangu varuval made in less than 30 mins. This makes a delicious side dish for rice.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings

Ingredients
  

Seppankizhangu Varuval (version 1)

  • Seppankilangu / Colocasia / Arbi / Tara Root – 10 nos
  • Chilli Powder – 1 tsp
  • Turmeric powder - 1 tsp
  • Salt to taste
  • Ginger garlic paste - 1 tbsp
  • Rice flour - 2 tbsp
  • Oil - 4 tbsp

Arbi Roast (version 2)

  • Seppankilangu / Colocasia / Arbi / Tara Root – 10 nos
  • Onion – 1 large sliced thinly
  • Tomato – 2 chopped finely
  • Fennel Seeds / Sombu / Saunf – 1 tsp
  • Mustard Seeds / Kaduku- 1tsp
  • Chilli Powder – 1 tsp
  • Coriander Powder / Malli Podi -1 tblspn
  • Garam masala powder-1 tsp
  • Turmeric Powder / Manjal podi -1 tsp
  • Salt to taste
  • Oil- 1 tblspn+ Deep frying
  • Curry leaves – 1 spring
  • Coriander Leaves / Cilantro – for garnishing

Instructions
 

Seppankizhangu Varuval (version 1)

  • Wash colocasia well so that there is no dirt still there. Take it in a sauce pan and cover it with water. Bring this to boil and simmer it for 15-20 mins until cooked through. If you insert a knife in it, it should go in easily without any restrictions.Don’t over cook or it will turn mushy.  Drain it and allow to cool. Then cut into rounds and set aside.
  • Mix all your ingredients well.
  • Add oil in a pan and add the arbi. Mix well.
  • Cook on low heat for 15 to 20 mins.
  • Serve

Arbi Roast (version 2)

  • Wash colocasia well so that there is no dirt still there. Take it in a sauce pan and cover it with water. Bring this to boil and simmer it for 15-20 mins until cooked through. If you insert a knife in it, it should go in easily without any restrictions.Don’t over cook or it will turn mushy.  Drain it and allow to cool. Then cut into rounds and set aside.
  • Heat oil for deep frying and add the cut up pieces and fry till light golden. Remove and drain in  a kitchen paper.
  • Heat oil in a pan and add mustard and fennel seeds. Add onions and curry leaves in it. Season with some salt and mix well.Cook untill it is light golden.
  • Add in tomatoes and mix well. Cook for 5 mins till it gets mushy.
  • Add chilli, coriander, turmeric and garam masala powders  in and mix well.
  • Add the fried colocasia and mix well. Garnish with cilantro and mix well.
  • Serve hot with rice.
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